Banana-Pecan Paleo Pancakes
Yield: Serves 1
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking powder
  • 1 ripe banana, mashed, plus sliced banana for serving (optional)
  • 1/4 cup toasted chopped pecans
  • Ghee or neutral oil, for the pan
  • Maple syrup, for serving
  1. In a small mixing bowl, whisk together the eggs, salt, and baking powder until homogenous. Add the mashed banana and pecans, and whisk until combined.
  2. Over medium-high heat, melt enough ghee or oil in a medium nonstick skillet to coat its bottom when swirled. Once hot, but not smoking, scoop a little less than 2 tablespoons of batter onto the skillet (I use a #50 ice cream scoop to make this easier). It should begin to sizzle; if it doesn't turn up the heat slightly. Cook for 30 seconds-1 minute, or until opaque at the edges and beginning to set up on top. Using the thinnest spatula you have, wiggle the spatula under as much of the pancake as you can manage and carefully flip it. (You will probably make a mess of a couple of the pancakes, till you get a hang of it, but they will still taste good.) Cook for another 30 seconds or so, or until both sides of the pancake are golden brown. Transfer the pancakes to a paper-towel-lined plate as they're done.
  3. Repeat with the remainder of the batter adding more ghee or oil to the skillet as needed.
  4. Serve with sliced banana (if desired) and maple syrup.
If cooking more than one batch of pancakes, keep them warm in a low (200°F) oven. Pecans not your thing? Toasted walnuts, sesame seeds, chocolate chips, and blueberries (go for the smaller wild ones if you can find them) are all lovely alternatives.
Recipe by A Modest Feast at